Small pieces of red, green and yellow rice cakes are dried at a workshop in Shika, Ishikawa Prefecture, before they are made into arare rice crackers. The drying of the Noto Shika arare crackers -- a local specialty -- is well under way in Shika. The rice cakes need to be dried for a month in winter, during which they are flipped once every three days. After the drying process, they are roasted and seasoned only with salt and sugar.
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